Get ready to transform your holiday dessert game with the most decadent, mouthwatering White Chocolate Eggnog Cheesecake Cake that will have your guests begging for the recipe! This show-stopping dessert combines the rich, creamy goodness of cheesecake with the festive flavors of traditional eggnog, all nestled in a tender vanilla cake base. If you're looking to create a dessert that's part cake, part cheesecake, and 100% irresistible, you've just hit the culinary jackpot!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup eggnog
- 1/2 cup vegetable oil
- 2 packages cream cheese (8 oz each)
- 1 cup white chocolate chips
- 1 cup powdered sugar
- 1 tsp nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, combine vanilla cake mix, 2 eggs, eggnog, and vegetable oil. Whisk ingredients thoroughly until smooth and no lumps remain.
- Pour cake batter into prepared springform pan, spreading evenly with a spatula. Set aside.
- For cheesecake layer, beat cream cheese in a separate bowl until smooth and creamy. Add remaining egg, powdered sugar, and nutmeg. Mix until fully incorporated.
- Melt white chocolate chips in a double boiler or microwave, stirring carefully to prevent burning. Fold melted white chocolate into cheesecake mixture.
- Gently pour cheesecake mixture over cake batter in springform pan, creating a layered effect.
- Bake in preheated oven for 55-60 minutes. Check doneness by inserting a toothpick into the center - it should come out with minimal moist crumbs.
- Remove from oven and let cool completely at room temperature for approximately 2 hours.
- Refrigerate cake for at least 4 hours or overnight to allow flavors to meld and texture to set.
- Before serving, dust top with additional nutmeg and let sit at room temperature for 15 minutes to soften slightly.
Tips
- Room temperature ingredients are key! Ensure your cream cheese, eggs, and eggnog are at room temperature for smoother mixing and better texture.
- Use a springform pan for easy removal and picture-perfect presentation.
- To prevent cracks in your cheesecake layer, avoid overmixing and bake in a water bath if possible.
- Be patient with cooling - letting the cake rest at room temperature and then refrigerating allows flavors to develop and texture to set perfectly.
- For a stunning finish, garnish with white chocolate shavings or a light dusting of nutmeg just before serving.
- This cake can be made 1-2 days in advance, making it perfect for holiday entertaining!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 8g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 95mg
